Delicious spring pasta with mushrooms, asparagus and spring onions. Very easy to make this…and so fun to eat!…
Asparagus Mashed Potatoes
Try this tasty twist on the always favorite mashed potatoes side dish. Simple way to add some healthy and tasty green asparagus to your meals….
Asparagus, Chicken and Almonds
Created by: Chef Keith Snow
Description:
this simple stir-fry is perfect for late spring when local asparagus are plentiful. Very easy to prepare and delicious to eat.
Ingredients:
1 lb. boneless chicken breasts, cut in thin strips
1 Tbs. oil
1 tsp. ginger
1/4 cup blanched almonds
2 cups frozen mixed vegetables, thawed
1/2 cup chicken stock
1 Tsp. sherry
3 Tbs. soy sauce
1 Tbs. cornstarch
3/4 lb. fresh asparagus pieces
Directions:
1. Heat oil in a heavy nonstick skillet or wok over medium high heat. Sauté chicken 3-5 minutes until golden.
2. Stir in ginger, almonds and vegetables and stir fry another 3-4 minutes.
3. Combine stock, sherry, soy sauce and cornstarch in a bowl. Stir into skillet until mixture thickens. Fold in asparagus, serve.
Asparagus Salad w Sesame Ginger Vinaigrette
Created By: Chef Keith Snow
Description:
A perfect way to showcase fresh spring asparagus. This salad is very easy to make. Be sure not to over steam the asparagus, they should have crispness or be al dente’. When you remove from the steamer, toss them in ice water to “shock” them. This will help maintain green color and crispness.
Ingredients:
1 cup steamed and cooled asparagus, cut into 1 inch lengths
3 tbs sesame ginger vinaigrette (search: sesame ginger) to find on the site
3 cups washed and spun dry organic green leaf or other lettuce
1/4 cup carrot cut into fine dice
salt and pepper to taste
Directions:
1. Toss asparagus in a little vinaigrette to coat.
2. Add lettuces a few tbs of additional sesame ginger vinaigrette, salt and pepper then toss gently, garnish with carrot, enjoy.
Chef notes: Buy Asparagus as soon as possible after it is harvested. Look for smooth skin, bright green color, compact heads, and freshly cut ends.
Asparagus with Balsamic Vinaigrette and Goat Cheese
Created By: Chef Keith Snow
Description:
Tart and tangy flavors such as citrus juices and balsamic vinegar that have a great affinity for asparagus. Use the best and oldest balsamic vinegar that you can afford: The longer it is aged, the richer the flavor.
Ingredients:
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2 pound asparagus
3 tablespoon olive oil
1 tablespoon balsamic vinegar
2 ounce full-flavored goat cheese
Directions:
1. Bring a pot of lightly salted water to boil. Place the asparagus in the pot and blanch until al dente. Remove asparagus and plunge into ice water to stop cooking. Drain and place on a serving plate.
2. Drizzle with the oil and then the vinegar. Top with goat cheese and serve at room temperature.
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Chopped Oriental Salad
Created by: Chef Keith Snow
Description:
This crunchy Oriental salad is a sure hit. Crisp lettuces, peppers, asparagus and cabbage combine to make a complete meal with sesame grilled chicken.
Ingredients:
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1 or 2 hearts of romaine
1 cup carrot julienne
1 cup cabbage
1 bunch asparagus, grilled
1 cup bell pepper
1/2 cup spring onions
2 tbs cilantro, chopped
sesame ginger grilled chicken-see video recipes in related recipes
1/4 cup sesame ginger vinaigrette-see video in related recipes
Directions:
1. Chop up ingredients as per video, place in large work bowl toss with vinaigrette and serve.
Chef’s Note: Be sure to use very fresh ingredients, local if possible, organic if possible.[/private]
Asparagus Mushroom Pie
Delicious asparagus recipe made with fresh ricotta cheese, Gruyere cheese and several types of wild mushrooms, all baked into a nice crust.
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Tuna Salad Appetizer
Created By: Keith Snow
Active Time:10 minutes
Total Time: 10 minutes
Description:
This simple tuna salad recipe is quick and easy to make. Tuna salad is an excellent source of protein for meals or appetizers.
Ingredients:
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2 cups romaine lettuce torn into pieces
1 Roma tomato, cut into 8 pieces
1/2 cup steamed asparagus pieces (or broccoli when asparagus is not in season)
1 can white tuna
1 oz. feta cheese, crumbled
1/2 Tablespoon extra-virgin olive oil
1 Tablespoon rice wine vinegar
Directions:
1. Mix the romaine, tomato and asparagus.
2. Add the tuna and feta cheese. Sprinkle with the olive oil and toss to coat.
3. Add the balsamic vinegar and toss again.
Chef’s Note: This dish contains about 3 portions of vegetables – a generous start on the daily recommendation of 5-7 vegetables [/private]